Keep your fingers crossed that the blog problems are now resolved. I cannot believe the blog has been down, more than it’s been up in the past 6 days! Changes will be taking place soon! Thank you for putting up with the shenanigans.
Besides the whole blog thing, something much crazier took place yesterday.
Monday was sunny + 80 degrees here in Ft. Collins.
Tuesday night, things started to get chilly.
And then the snow started and kept coming for 24hrs straight. It wasn’t snowing that hard, but it accumulated quickly, and was very wet + heavy.
What happens when you have a fall snowstorm and most of the leaves are still on the trees?
Walking around yesterday was not only eerie feeling, but scary. I was worried about getting smashed by huge falling branches. So I stuck to walking in the street.
Both dogs absolutely LOVE the snow. Kenna likes to dig tunnels, just like her friend Penny.
There is however a lot of cleaning up to do!
See the telephone line? No bueno.
I only saw a few trees that had completely fallen over.
Luckily this went towards the street and not their house!
Anyone want to come over for a bonfire?
This week is not going as planned. My TeuxDeux list has been thrown out the window. But that’s okay, because this happened instead.
So what happens when I give up on fixing blog, am out of eggs, am trapped in the house, and my eyes need a break from editing photos.
Three recipes are coming your way, and I thought this would be the best one to start with.
It’s quick + easy and perfect for a Friday, or an any day, breakfast.
I haven’t posted a buckwheat bake in quite awhile. While this isn’t a full on buckwheat bake, it’s the best quick bake I’ve ever created.
It’s a cross between a buckwheat bake + quick cornbread, with a little pumpkin twist. I’ve steadied the pace at which I’m eating pumpkin this year and am not even close to being sick of it.
If you don’t like pumpkin spice, I still urge you to make this with pumpkin. You don’t taste the pumpkin, but it adds a great fluffy texture to the bake. If you don’t believe me, you can sub applesauce or banana.
Topping this breakfast treat with honey + butter, or maple syrup + Earth Balance is highly recommended.
The texture of this bake, especially not using eggs, came out great. It wasn’t gooey or gummy at all. Nice and fluffy. I attribute that to 2 things.
- ground flax, but not making a flax egg
With the next two recipes I have in store, I’ll talk a little more about my plans to do away with the “flax egg!”
Quick Pumpkin Cornbread [serves 1] vegan + gluten free
- 3T masa harina [or plain corn flour]
- 1T med/fine cornmeal
- 1T raw buckwheat flour [ground from raw groats in a blender]
- 3T pumpkin puree
- 1/4c milk of choice
- 1/2T ground flax meal
- 1/2T brown rice syrup/maple syrup [or honey if not vegan]
- 1/2t cinnamon
- 1/8t ginger
- pinch of nutmeg
- 1/4t baking powder
- pinch of salt
- Grease a microwave safe bowl, that is about 4” in diameter. [Can use another size but cooking time will vary]
- In another bowl combine all dry ingredients and stir.
- Add pumpkin, milk + liquid sweetener and stir together until just combined. Do not over stir. Batter will be thick.
- Pour into the greased bowl and smooth out.
- Microwave on high for 1.5-2min.
- Let cool, remove from bowl [if desired], top + eat.
*If you don’t like pumpkin spice, just leave out the spices. Also feel free to sub the pumpkin puree for 3T well mashed banana or 2 unsweetened applesauce.
*If you don’t have ground flax, sub in 1 egg.
*Sub in oat flour, whole wheat flour, spelt flour, etc. instead of buckwheat if desired.
Just for fun, I worked up the nutrition facts. [using caloriecount.com]
[calculated using soymilk, not counting any toppings]
For me, this is equal to about half a breakfast.
Eaten alone, it’s a great quick-dinner side dish, or a large afternoon snack.
Eaten alongside a banana smeared with nut butter and you’ve got a full meal.
I’m thrilled to add this to my breakfast collection.
And now a few more photos. Blurry, but I thought they were worth sharing.
Today it’s sunny as can be and the snow is melting fast. I love the crazy weather here! There is definitely a lot more fall to be had, but I’m excited for the snowboarding season to start!
p.s. New blog post on the photography site today! These kiddos will make you melt!